Name: Zesty Eggplant Slices (Skhtorats)
Ingredients: 1 3/4 lb Long Narrow Eggplants; Cut Into 1/2-Inch Slices; 1 tb Coarse (Kosher) Salt; 4 lg Cloves Garlic; Crushed In A Garlic Press; 3 tb Red Wine Vinegar; 1/2 c Olive Oil; Or As Needed; 1/4 c Fresh Cilantro; Chopped; Freshly Ground Black Pepper And Salt To Taste

It only stands to reason among those who are truly saved that they will spend the duration of their existence with the desire to grow in their knowledge of Jesus Christ. This is a clear indication that we not only love our Savior, but find Him so magnificent that we wish to continually explore new elements of His perfections. Expanding our relationship with Him through biblical awareness and personal experience is at the heart of knowing Christ, is at the heart of a genuine relationship with Him.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs	Russian	Russian, Appetizers	6	Servings

INGREDIENTS

1 3/4	lb	Long Narrow Eggplants; Cut Into 1/2-Inch Slices
1	tb	Coarse (Kosher) Salt
4	lg	Cloves Garlic; Crushed In A Garlic Press
3	tb	Red Wine Vinegar
1/2	c	Olive Oil; Or As Needed
1/4	c	Fresh Cilantro; Chopped
		Freshly Ground Black Pepper And Salt To Taste

INSTRUCTIONS

Place the eggplant slices in a colander and toss with the salt. Let stand
for 30 minutes.  Rinse the eggplant well, under cold running water, and pat
dry with a kitchen towel. In a small bowl, combine the garlic and vinegar
and let stand while you cook the eggplant. Divide the oil between 2 large
skillets and heat until it sizzles. Add eggplant slices to both skillets,
without overcrowding, and fry until a deep golden on both sides, 12 to 15
minutes.  Repeat with any remaining slices. Transfer the fried slices to a
large bowl, without draining.  Let cool.  Place the cooled eggplant slices
in a serving dish in layers, sprinkling each layer with vinegar-garlic
mixture, pepper, salt (if needed), and cilantro. Cover and refrigerate for
at least 2 hours before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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